Low Sodium Chipotle Chicken
Turn up the flavor without turning up the sodium with this irresistible Low Sodium Chipotle Chicken recipe! Perfectly tender boneless chicken breasts are marinated in a smoky, tangy blend of chipotle peppers, fresh lime juice, and a hint of honey, with aromatic spices like cumin and smoked paprika adding depth to every bite. Cooked to golden perfection on the stovetop and finished in the oven, this dish is a nutritious, heart-healthy option packed with bold, spicy flavor. Quick to prepare in just 40 minutes, it's an excellent weeknight dinner that doesn’t compromise on taste. Garnish with fresh cilantro and serve alongside your favorite sides for a balanced, guilt-free meal that’ll leave everyone asking for seconds. This recipe is ideal for anyone seeking low sodium chicken recipes, chipotle-inspired dishes, or easy skillet meals!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 peppers chipotle peppers in adobo sauce
- 3 cloves garlic
- 0.5 cup unsalted chicken broth
- 2 tablespoons fresh lime juice
- 1 tablespoon honey
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon black pepper
- 0.5 teaspoon onion powder
- 2 tablespoons fresh cilantro
Instructions
Preheat your oven to 400°F (200°C).
Mince the garlic cloves and finely chop the chipotle peppers.
In a medium bowl, combine minced garlic, chopped chipotle peppers, unsalted chicken broth, lime juice, honey, ground cumin, smoked paprika, black pepper, and onion powder. Mix well to form a marinade.
Place the chicken breasts in a shallow dish and pour the marinade over them, ensuring each piece is well-coated. Let the chicken marinate for at least 10 minutes, or longer if time permits.
Heat olive oil in an oven-proof skillet over medium-high heat.
Once the oil is hot, sear the chicken breasts in the skillet for about 2-3 minutes on each side, or until golden brown.
Pour any remaining marinade over the chicken in the skillet.
Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
Carefully remove the skillet from the oven using oven mitts and let the chicken rest for 5 minutes.
Garnish the chipotle chicken with freshly chopped cilantro before serving. Enjoy your flavorful, low sodium meal!
Nutrition Facts
Calories |
1543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.3 g | 71% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 806 mg | 35% | |
| Total Carbohydrate | 31.2 g | 11% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 19.2 g | ||
| Protein | 219.3 g | 439% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 158 mg | 12% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2149 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
